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Monday, July 26, 2010

Mung Sprouts Appam

Normally we used to make this appam with only rice and coconut, this tried adding sprouts which was equally good. Apart from rice and coconut another main ingredient which we add for this event is leftover rice i.e your previous day rice soaked in water for one whole night, don't feel wierd about this, we have been doing for a long time. This leftover rice soaked in water gives your appam much more soft and spongy texture. Since rice is a natural yeast, it helps the fermentation process quicker which results in a soft and spongy. So next time if you have lots of plain rice left out, think about this recipe :-)Ingredients:
Raw rice- 4 cups
Coconut- 1 1/2 cups grated
Cooked left over rice- 11/2 cups
Mung Sprouts- 1 cup
Bicarbonate of soda- 1/2 tsp
Salt as requiredMethod:
Soak the raw rice in water for 4 hours. Grind the rice along with coconut, cooked rice and sprouts in a blender or grinder. When the mixture is smooth, transfer it to large box, mix with salt and leave it to ferment for 1 whole night. Just before making the appams add bicarbonate of soda and mix well. The batter should be consistency of a dosa batter.
I made these appams in a special pan used for appams, but if you don't have this you can also make it in normal pancake pans.

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About Me

Salams(peace and blessings be upon you), I'm homemaker, happily married and mum of two little sweet girls. I just love to cook good home made food with fresh products. I welcome your suggestions whether it's good or bad. Your suggestions and comments will keep me improve everyday with my blogging. Any doubts regarding my recipes please contact me at ayeesha.riaz@googlemail.com